2 Blade pork chops (about 8 ounces each)
1/4 c Celery, chopped
1/4 c Onion, chopped
2 c Soft bread cubes
1 sm Apple, unpeeled, chopped
1/4 ts Poultry seasoning
1/8 ts Pepper
2 tb Water
1/4 c Water

Trim excess fat from pork chops. Brown pork chops in hot frypan. Remove chops and discard fat. Cook celery and onion in frypan until tender. Mix with bread, apple, seasonings, and 2 tablespoons water.

Place pork chops in frypan. Top each chop with half of stuffing mixture. Add 1/4 cup water to frypan. Cover and cook over low heat until pork chops are tender-about 30 minutes. Check pork chops during cooking; add a small amount of water, if needed, to prevent over-browning.